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Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety

Traditional pork meat products produced through artisanal smoking and drying techniques are highly appreciated for their distinctive sensory characteristics; however, such practices may raise concerns regarding both chemical and microbiological safety. The present study aimed to assess the occurrenc...

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Principais autores: Alexandra Tabaran, Oana Lucia Crisan-Reget, Dana Alina Magdas, Mihai Borzan, Sergiu Condor, Caroline Lǎcǎtuş, Sorin Daniel Dan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-12-01
coleção:Microorganisms
Assuntos:
polycyclic aromatic hydrocarbons (PAHs)
traditional
meat products
microbiological safety
benzo[a]pyrene
Acesso em linha:https://www.mdpi.com/2076-2607/13/12/2805
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